Method for producing a water-alcohol solution and products based thereon

ABSTRACT

The present invention relates to the field of food industry, where it may be used for producing alcoholic products, to pharmacology for producing infusions tinctures and extracts or preparations containing aqueous-alcoholic solutions as pharmaceutically acceptable media and also to cosmetology for producing cosmetic products containing aqueous-alcoholic solutions as cosmetically acceptable media. In the proposed process for preparing an aqueous-alcoholic solution, separation of harmful admixtures takes place due to the preliminary protonation separately of water and alcohol prior to the formation of the aqueous-alcoholic solution, this leading to improvements in the physicochemical and organoleptic characteristics of the final product. The process not only provides the possibility of preparing alcoholic beverages of improved quality, but also to shorten the production cycle in the case of preparing some of them (by as much as two times and more) and, as a consequence, to cut down the product costs.

FIELD OF THE ART

The present invention relates to the field of food industry, where itmay be used for producing alcoholic products, to pharmacology forproducing infusions tinctures and extracts or preparations containingaqueous-alcoholic solutions as pharmaceutically acceptable media andalso to cosmetology for producing cosmetic products containingaqueous-alcoholic solutions as cosmetically acceptable media.

STATE OF THE ART

Aqueous-alcoholic solutions are products in great demand in variousfields of the art. This especially concerns production of a broad rangeof alcoholic products, production of infusions and extracts employed inpharmacology, which contain biologically active ingredients, productionof various cosmetic products. The demand for said solutions stimulatesconstant improvements in their properties used in some product or other.It is desirable that the technology of making the product whosecomponent part is an aqueous-alcoholic solution should undergoinsignificant changes, this also fully applying to the procedure ofpreparing the aqueous-alcoholic solution as such.

It is known that small quantities of ethyl alcohol produce positiveeffect on human organism. Particularly favorable effect on humanorganism is produced by natural wines—nature-conditionedethanol-containing liquids whose composition comprises, besides ethylalcohol and water, biologically active components: organic acids,mineral substances, nitrogenous, pectin, tanning agents, vitamins(Bolshoj Entsiklopedicheskij Slovar' (Large Encyclopedic Dictionary),“Khimiya”, Moscow, Bolshaya Rossijskaya Entsiklopediya Publishers, 1998,p. 715 (in Russian)).

However, land areas suitable for cultivating wine grapes are limited,and consumers' market cannot be saturated with wine. This is the reasonwhy beverages made from food ethyl alcohol, containing at leastfragrance and flavor agents and/or biologically active substances ofvarious origin, water and sugar.

The range of alcohol and sugar concentrations in alcohol-water-sugarsystems, which is of practical importance for alcoholic products is from1-2 vol. % to 75 vol. %, mainly to 50 vol. % for alcohol and from 0 to50% for sugar. This range encompasses all the wide assortment ofdistillery products produced by Russian and foreign manufacturers. TheRussian official collection of the formulae of these products alonecounts more than 280 names.

Depending on the strength, weight concentration of the total extract andsugar, distillery products are divided into 15 groups: liqueurs (strong,dessert, emulsion), cremes, cordials, punches, infusions (sweet,semi-sweet, semi-sweet low alcohol, bitter, bitter low-alcohol), dessertbeverages, aperitifs, balsams and cocktails (V. M. Poznyakovskij (Ed.),“Ekspertiza Napitkov” (Examination of Beverages), Novosibirsk:Novosibirsk University Publishers, 1999, p. 63 (1) (in Russian);“Pishchevaya Promyshlennost'”, Moscow, 2001, No. 6, pp. 63, 63;“Pishchevaya Tekhnologiya”, Moscow, 2000, No. 5, p. 70 (in Russian).

Numerous publications related to aqueous-alcoholic beverages treat theircompositions which comprise a mixture of semi-finished products(tinctures, juices, and the like) with an aqueous-alcoholic solution. Sofar, compositions of multicomponent beverages have been formulatedmainly by way of empirical selection of ingredients, whose apt ratio isestimated by experts. At present an approach has been empiricallydeveloped, which makes it possible to systematize the results ofinvestigations and simulate the properties of products being developed:constructing a model of the properties of a multicomponent mixture,based on the results of expert evaluation of alternatives, may besuccessfully used for determining the best beverage formulation(Izvestiya Vuzov, “Pishchevaya Tekhnologiya”, Krasnodar, 2001, No. 1,pp. 57-59 (in Russian)).

As regards the technology of making alcoholic beverages, it reduces,mainly, to blending semi-finished products with an aqueous-alcoholicliquid and comprises new techniques and parameters of preparing thesemi-finished products entering into the formulation of alcoholicbeverages. The author has not found any principal innovations whichaffect the problem as a whole, except for new developments related tothe preparation and purification of water and rectified ethyl alcohol,whose quality is in many respects decisive for the organolepticproperties of the final product (“Pishchevaya Promyshlennost'”, 2001,No. 3, p. 66, ibidem, 2000, No. 1, pp. pp. 62, 63, ibidem, 2001, No. 4,pp. 72-73).

There are known numerous patents, wherein formulations of alcoholicbeverages are disclosed, in which aqueous-alcoholic solutions are used,for instance:

-   -   there are known low-alcohol beverages, containing fragrance and        flavor substances (aromatizers with taste and aroma of various        fruits and berries, for example, “Raspberry”, “Melon”,        “Pineapple”, “Strawberry”), colorants, preservatives, and also        rectified ethyl alcohol and water (RU Nos. 2154093-2154100);    -   a composition of ingredients according to Patent RU 2167926 is a        sweet liqueur composition comprising a sea-buckthorn fruit        drink, sugar, lactose, citric acid, color and an        aqueous-alcoholic liquid up to strength of 17-25 vol. %.    -   a liqueur based on cowberry leafs, cranberry leafs with twigs,        mint leafs, blackberry leafs, which contains a cranberry fruit        drink and an aqueous-alcoholic liquid (Patent RU 2064488);    -   a composition of ingredients for an aperitif based on black        chockeberry and cherry, comprises bitter almond, bird cherry,        chamomile flowers, coriander seeds; contains an        aqueous-alcoholic liquid serving both as an independent        ingredient and for preparing infusions of black chockeberry and        of a blend of chamomile flowers, almond, coriander seeds and        bird cherry (Inventor's Certificate SU 612956);    -   a composition of ingredients for a gin, based on common juniper,        coriander, anise, orange oil, orris-root and lovage contains        rectified ethyl alcohol and water (Patent RU 2136737);    -   a method of aromatized vodka production, whose ingredients        include citric acid, aromatizing agent BLACK CURRANT, sugar,        lactose, and an aqueous-alcoholic liquid, is described in Patent        RU 2159278;    -   a vodka, whose production process is protected by Patent RU        2166537, in addition to an aqueous-alcoholic liquid, comprises        tartaric acid and ascorbic acid in combination with a sweetener,        whereby said vodka acquires, along with good organoleptic        characteristics, antitoxic properties.

In all the above-cited analogs which illustrate beverages of differentkind, an aqueous-alcoholic solution is used, prepared by blendinghigh-purity rectified alcohol with corrected purified potable water.

In none of patent information sources information could be foundconcerning any principally new techniques directed to eliminatingnegative consequences of warming-up which takes place when water isblended with alcohol and causes formation of toxic products which impairthe physicochemical characteristics and organoleptic properties of theentire range of aqueous-alcoholic products and complicate the technologyof their purification, this adding to the cost of production of thetarget product.

The technology of production of distillery products is described indetail in the above-cited reference “Examination of Beverages”, pp.63-69, wherein the requirements of the Russian Collection of Standards“Likerno-Vodochnye Izdeliya” (Distillery Products), Moscow, 1994 aretaken into account. According to this technology, aqueous-alcoholicbeverages having a strength of 12-60% are produced by blendingpreliminarily prepared semi-finished components: infusions, juices,aromatic alcohols, alcoholic solutions of ethereal oils withextra-purity rectified ethyl alcohol and conditioned potable water, andripening the blend.

Water conditioning comprises a number of purification operations,depending on the quality of starting water: filtering through sand orceramic filters, coagulation, settling, filtering through sand filters,softening by passing through ion-exchange resins (e.g., through a sodiumcation-exchanger) or by a reverse osmosis water treatment with the helpof semi-permeable membranes (ibidem, p. 26).

Ripening of the semi-finished products for a bouquet to be formed, for abetter clarification of the beverage and enhancing its stability iscarried out for 24-72 hours; sometimes the blend is homogenized, treatedwith cold, fining agent. The finished blend is filtered.

High-purity aqueous-alcoholic solutions used for the above-indicatedpurposes are prepared by blending rectified ethyl alcohol and purifiedpotable water. The technology of purifying and preparing water forbottling, described in the journal “Pishchevaya Promyshlennost'”, 2001,No. 3, p. 66, actually takes into account most of the latestachievements and comprises, if necessary, 7 steps:

-   -   a) disinfection of starting water by chlorination;    -   b) removal of iron ions;    -   c) dechlorination (improving the organoleptic properties and        clarification of water);    -   d) softening of water (for example, with the help of sodium        cation exchanger);    -   e) desalination by means of reverse osmosis;    -   f) adjustment of pH value; and    -   g) disinfection of water before pouring it into containers by        ultraviolet sterilization.

The water thus prepared corresponds to the main threshold limit values(color, hydrogen ion exponent, turbidity, content of iron, sulfates,sodium and potassium, total hardness).

Traditional technology of obtaining food ethyl alcohol is alsoprogressing. The main trends here are, e.g.:

-   -   further development of the process of producing alcohol        according to the technology of using separately the liquid and        solid fractions into which the starting boiled-soft mass        separates; this shortens the fermentation time, reduces the        consumption of steam and water in the step of distillation,        makes it possible to use rationally costly enzymatic        preparations in the step of saccharification, etc. (Izvestiya        Vuzov, “Pishchevaya Tekhnologiya”, 2001, No. 2-3, p. 41);    -   further development of the process of biotransformation of the        employed feedstock for producing high-quality alcohol        (“Pishchevaya Promyshlennost'”, 2000, No. 1, pp. 62, 63);    -   development of computerized control of the alcohol production        process (“Pishchevaya Promyshlennost'”, 2001, No. 4, pp. 72-73)        which makes it possible, in particular, to automate the        technological process with a 6-8% increase of the yield of the        target product and a 10-15% reduction of the prime cost.

There are many patents related, mainly, to the production of vodka andtouching upon the problem of producing aqueous-alcoholic solutions. Forinstance, Patent RU 2133266 contemplates producing an aqueous-alcoholicmixture from alcohol of “Extra” grade and potable water with hardnessnot exceeding 0.36 mg-equiv./liter. The employed water is clarified withalumina and softened with the help of sodium cation exchanger. Themethod contemplates filtering an aqueous-alcoholic solution through a4-meter high layer of activated carbon BOW and through sand filters withthe rate of 40 dal/hr on fresh carbon and 30 dal/hr on regeneratedcarbon. The process contemplates also introducing into theaqueous-alcoholic solution sugar dissolved in water (in the productionof vodka).

In accordance with patent RU No. 2137824 an aqueous-alcoholic solutionis obtained with the use of water which has undergone reverse osmosistreatment.

In patent RU No. 2130056 (in the production of special (“osobaya”)vodka, with a view to lowering the cost price while preserving theorganoleptic properties of the target product, it is proposed to use forpreparing an aqueous-alcoholic solution highest-purification rectifiedalcohol and softened water which has passed trough a sand filter and acarbon column on a fresh filter with carbon activity of at least 15units.

In patent RU No. 2159278 an aqueous-alcoholic solution is prepared byblending rectified ethyl alcohol with purified potable water, followedby purifying the aqueous-alcoholic solution by modified starch; further,in the course of producing vodka in a finishing vat, theaqueous-alcoholic solution is added with a mixture of sugar in the formof its aqueous solution or a syrup with lactose (1.8-2.2 kg) and citricacid (0.2-0.4 kg per 1000 dal of finished product), preliminarilydissolved in purified water and kept for 20-24 hours at a temperature of15-25° C.

In patent RU No. 2166537 which discloses a vodka production process,into a filtered aqueous-alcoholic solution a mixture of a sweetener withtartaric and ascorbic acids is added, in the following amounts: tartaricacid, 0.1-0.3 kg; ascorbic acid, 0.09-0.15 kg; and sugar substitute,0.1-0.15 kg per 1000 dal of finished product.

In patent RU No. 2175010 an aqueous-alcoholic solution (for vodkaproduction) is prepared by blending rectified ethyl alcohol with potablewater treated by reverse osmosis, filtering the aqueous-alcoholicsolution through active carbon and subsequent introducing anaqueous-alcoholic infusion of flax seeds in the course of blending ethylalcohol with the treated water, and introducing a mixture of fructoseand ascorbic acid at the final step of vodka production (5.5-6.5 kg offructose and 0.04-0.06 kg of ascorbic acid per 1000 dal of vodka).

The main processes for preparing aqueous-alcoholic solutions andproducts based thereon are physicochemical processes of adsorption,diffusion and dissolution.

The first two of said processes are widely used in the practice ofpreparing aqueous-alcoholic liquids and products therefrom, which cannotbe said about the process of dissolution—mutual dissolution of alcoholand water, about the dissolution or non-dissolution (precipitation) ofadmixtures present in both the starting water and alcohol and forming inthe process of their blending. This particularly applies to an alcoholcontaining numerous admixtures which impair its taste and odor, many ofthese admixtures being toxic. Among volatile admixtures more than 70various compounds were found, including higher alcohols that have bittertaste and sharp fusel smell, fusel oil alcohols, including n-propylalcohol, n-butyl alcohol, n-amyl alcohol, etc., up to nonyl alcohol, aswell as iso-alcohols corresponding to the above-said alcohols, mainly,isoamyl and isobutyl ones; aldehydes (acetaldehyde, formaldehyde,butyraldehyde, propionaldehyde, isovaleraldehyde, crotonic aldehyde,furfural, and others); ketones; esters (mainly ethyl acetate); acids(acetic, propionic, butyric, and others). Such admixture alcohols asmethyl alcohol and propyl alcohol in small amounts are not felt bytaste, but, being toxic, having accumulated in the organism, they causeserious poisonings ((V. M. Poznyakovskij (Ed.), “Ekspertiza Napitkov”(Examination of Beverages), Novosibirsk: Novosibirsk UniversityPublishers, 1999, pp. 17, 18).

The problem of improving the mutual dissolution of alcohol and water istouched upon in patents RU No. 2157832 and No. 2169185, wherein aprocess for producing vodkas is disclosed.

According to patent RU No. 2157832 an aqueous-alcoholic solution isprepared by blending rectified ethyl alcohol with softened potablewater, followed by purification of the resulting aqueous-alcoholicsolution by passing it through a carbon cleansing battery, andfiltration. Blending of alcohol and water is performed under turbulenceconditions with the components moving in counterflow in a “pipe in thepipe” type mixer or in a special mixer of alcohol and water flows in avolume ratio of 1:1.38-1.44. Purification of the aqueous-alcoholicsolution with active carbon is carried out under fluidized bedconditions. Filtration is carried out in three steps: first in ahydrocyclone, then through coarse frame flannel filters, and finallythrough a fine filter (hydrocompressed layer of quartz sand). Thecreation of turbulence owing to the counterflow provides favorablehydrodynamic conditions for mixing and dissolution of the alcohol in thewater.

Patent RU No. 2169185 does not teach anything new about mixing underturbulence conditions. It is noted only that blending is carried out ina mixer till complete dissolution of alcohol in water.

In the specifications to the above patents it is explained that ashighly stable system is obtainable by using an intensive intermixingwith a definite ratio of alcohol and water flows. More concreteinformation and characteristics of the obtained products are notpresent.

No information can be found about particulars of preparingaqueous-alcoholic solutions in patents related to the pharmaceutical andcosmetic industry either, though aqueous-alcoholic solutions are widelyused as pharmaceutically or cosmetically acceptable media in theseindustries as well.

For example, patent RU No. 2124353 discloses a topical pharmaceuticalcomposition for skin treatment and care, which comprises in acosmetically acceptable medium, namely, in an aqueous-alcoholicsolution, at least one product with an irritant side effect.

Patent RU No. 2174388 teaches “Aromatizing and Refreshing Composition”comprising monomenthyl succinate in a cosmetically acceptable liquid—anaqueous-alcoholic solution. Furthermore, it is proposed to use thiscomposition for preparing alcoholic beverages as well.

Aqueous-alcoholic solutions are also used as self-contained medicinalpreparations (numerous tinctures, extracts and their combinations) (M.Palov, “Encyclopedia of Medicinal Plants”, Russian translation by “Mir”,Moscow, 1988).

In the journal “Pivo i Napitki” (Beer and Beverages”), 2000, No. 1, pp.30-32 and No. 2, pp. 50, 51, in publications dealing with the productionof alcoholic beverages, the problem of heat evolution when an alcohol ismixed with water is touched upon. This heat evolution tells negativelyon the quality of the final product (there takes place additionalevolution of fusel oils in the volume of liquid): the aqueous-alcoholicsolution is prepared by blending a rectified highest-purity alcohol or“Extra” grade or “De luxe” grade alcohol with potable water (deodorizedand softened) in a small-volume annular apparatus, wherein, due to thehigh turbulence of flow, optimal conditions for the alcohol dissolutionare created. Final dissolution of the alcohol takes place in thecylindrical portion of the apparatus, whereto the aqueous-alcoholicsolution comes through a diaphragm in the annular portion. The preparedaqueous-alcoholic mixture is filtered on sand filters to removefine-dispersed particles which are formed from salts entrained with thewater when it is blended with the alcohol. Then the aqueous-alcoholicmixture is treated with an adsorbent (for instance, with active carbon)for improving the taste properties and aroma of the mixture. In saidpublication it is reported that the preparation of the aqueous-alcoholicsolution is accompanied by two phenomena: evolution of heat andreduction of the volume. The fact of the evolution of heat and reductionof the volume is explained by the authors by the formation of hydrogenbonds in mixed associates, i.e., in aqueous-alcoholic solutions: theorigination of a hydrogen bond between the hydrogen atom of one moleculeand the oxygen atom of another molecule of water due to electrostaticattraction of the proton (the hydrogen atom transfers an electron tooxygen) to the electron shell of another molecule of water. Similarphenomena occur between the alcohol molecules, because ethanol hasaffinity for water and similarly to water belongs to the category ofassociated liquids. The magnitude of the thermal effect upon blendingethanol and water is conditioned by the formation of crystallinehydrates which were mentioned for the first time by D. I. Mendeleyev (K.P. Mishchenko (Ed.), “Rastvory” (Solutions). Collection of papers,Leningrad, Izd. AN SSSR, 1959, p. 1163 (in Russian)), mixing them withone another or with an excess of one of the components (water oralcohol): when the weight concentration of the alcohol is smaller than17.5%, hydrates C₂H₅OH.12H₂O and excess water are present in solutions;in 17.5-46.0% solutions hydrates C₂H₅OH.12H₂O and C₂H₅OH.3H₂O arepresent; in 46.0-88.5% solutions hydrates C₂H₅OH.3H₂O and 3C₂H₅OH.H₂Oare present; when the content of alcohol is greater than 88.5%, hydrates3C₂H₅OH.H₂O and excess alcohol are present. Besides, in the citedpublication calculations are given of the amounts of alcohol and waterto be supplied to the mixing apparatus for obtaining a definite strengthof solution, with taking into account compression of theaqueous-alcoholic solution (maximum compression being in a 53.0-56.0%solution, maximum heat evolution being when the volume concentration ofalcohol being 36.25 vol. % or 30 wt. %); however, no techniques areindicated, which would make it possible to decrease the negative effectof harmful admixtures present in the starting products and formed in theprocess of warming-up of the water-alcohol mixture on the finalproperties of the target products.

In the same publication it is indicated that intensification of theprocess of mixing alcohol with water is attained also by using othervariants of mixing apparatus: cylindrical jet and injection apparatus.Owing to a small volume of these apparatus and particulars of feedingthe components, the main requirement to the preparation of anaqueous-alcoholic solution is fulfilled: high degree of alcoholdissolution in water.

ESSENCE OF THE INVENTION

It is an object of the present invention is to provide a new process forpreparing aqueous-alcoholic solutions of better quality by enhancing thedynamicity of solutions and ruling out warming up of the mixture ofethyl alcohol and water when blending thereof.

Another object of the present invention is to simplify the preparationof aqueous-alcoholic solutions by excluding the step of purifying thesolution after blending.

Said objects are accomplished by that in a process for preparing anaqueous-alcoholic solution by blending purified potable water withrectified ethyl alcohol, which comprises a filtering step, beforeblending water with alcohol, a separate protonation of water and alcoholis carried out, followed by filtering the water and alcohol.

An additional, third object of the invention is to prepareaqueous-alcoholic solutions of better quality by raising theeffectiveness of separate protonation of water and alcohol beforeblending thereof, owing to additional protonation carried out byintermixing separate flows of protonated water and protonated alcohol inglass or porcelain vessels, using glass or porcelain stirrers,respectively.

Still another object of the invention is to speed-up the process forpreparing aqueous-alcoholic beverages with better physicochemicalcharacteristics and organoleptic properties and, as a consequence, tomake the technological process of preparing aqueous-alcoholic beveragescheaper.

This object is accomplished by that in a process for preparing anaqueous-alcoholic beverage, which comprises preparing semi-finishedproducts and blending semi-finished products with high-purity rectifiedethyl alcohol and conditioned potable water, followed by ripening theblend, separately protonated and filtered alcohol and water are used.

In accordance with the first and second aspects of the invention,protonation of water is carried out by introducing into water protondonors stronger than water, particularly inorganic acids, preferablyorthophosphoric acid or carbonic acid, in an amount of 0.05-0.2 wt. %.

Protonation of ethanol is carried out by introducing acids stronger thanethanol as the proton donors. As such donors either organic or inorganicacids can be used, preferably hydrochloric acid or citric acid orascorbic acid or oxalic acid, in an amount of 0.1-0.5 wt. %.

Boundary amounts of the introduced additives are determined by that whenthe amounts are lower than indicated above, an excess of protons isformed in the system, which is not sufficient for preventing warming-upof the aqueous-alcoholic mixture, while introducing additives in amountsexceeding the claimed values may adversely affect the organolepticcharacteristics of products.

Separate filtering of protonated alcohol and protonated water may beeffected, for example, by using reverse osmosis and Na-cationizationtechnology.

The essence of the processes occurring in an aqueous-alcoholic systemupon introducing proton donors, in our opinion, reduces to thefollowing:

-   -   when water and alcohol are present simultaneously in the system,        there takes place proton transfer from the alcohol to the water        with formation of a hydroxonium ion H₃O⁺,        H₂O+C₂H₅OH→H₃O⁺+C₂H₅O⁻,        accompanied by the evolution of heat.

(The origination of hydroxonium in the aqueous-alcoholic solution bringsabout orientation of the liquid molecules around it and formation of ahydration-solvation shell, this causing loosening and degradation of theinitial structure of the aqueous-alcoholic solution. The destroyedinitial structure of water and alcohol, forming a hydration-solvationshell around hydroxonium, enters into chemical reaction with themolecules of alcohol or water, which reaction is accompanied by theevolution of heat, forming a complete set of aqueous complexes: H₃O⁺,H₅O₂ ⁺, H₇O₃ ⁺, H₉O₄ ⁺. These aqueous complexes were described for thefirst time by German chemist E. Wicke (this information can be found inH. Remy, Lehrbuch der anorganischen Chemie, Bd. 1, Leipzig, 1960).

-   -   when separately protonated water and alcohol are blended, the        process of proton transfer from the alcohol to the water is        inhibited due to the presence of excess protons in the system,        and warming-up does not take place;    -   in the absence of excess protons in the alcohol-water system,        there takes place complete mutual solubility of fusel oils and        alcohol, while with protons in excess systems are formed, in        which fusel oils are released from the alcohol and can be        separated by filtration, for instance, with the use of reverse        osmosis and Na-cationization.

At present investigations dealing with proton-containingaqueous-alcoholic systems are underway: it has been shown that thecharacter of acid-base interactions in ROH—H₂O—H⁺ systems, where R is H,C_(n)H_(2n+1) or C₂H₄OH, determines the possibility of the proton beingpresent simultaneously in different solvate forms ROH₂ ⁺ and H₃O⁺ andtheir relative concentration; a method has been proposed and augmentedfor calculating constants of proton resolvation in mixed solvents,particularly in aqueous-alcoholic systems, as a function of thetemperature and nature of the solvent, and a dependence has beenobtained of proton concentration in various solvate forms on theconcentration of water, degree of electrolytic dissociation andtemperature (Zhurnal Fizicheskoj Khimii, 1998, (72)5, pp. 841-845);complicated structures of water in aqueous-alcoholic mixed solutions,including the water-ethanol system, are being studied (J. Phys. Org.Chem., 1998, 11(3), pp. 185-192), etc. However the above-mentionedscientific studies have found no practical application in the technologyof preparing aqueous-alcoholic solutions.

In accordance with the third aspect of the invention, the set object isaccomplished by that in a process for preparing an aqueous-alcoholicsolution based on purified potable water and rectified ethyl alcohol,which comprises separate protonation of water by introducing thereinto0.05-0.2 wt. % of proton donors stronger than water and separateprotonation of ethyl alcohol by introducing thereinto 0.1-0.5% of protondonors stronger than ethyl alcohol; separate filtering of the protonatedwater and ethyl alcohol, and blending thereof, the protonated water andwater, before filtering are directed in separate flows into twocylindrical glass or porcelain vessels, wherein they are intermixed for1-5 min with the help of glass or porcelain stirrers, respectively,rotated with the speed of preferably 1000-3000 rpm.

A stirrer of any type: paddle mixer, impeller mixer or anchor stirrercan be used, a paddle mixer with one or more paddles secured to themixer axle being preferable.

The essence of additional protonation reduces to an additional number ofprotons being formed as a result of setting up turbulent motion of theliquid and the interaction of the solution components, particularly ofwater and alcohol, with silicon dioxide (which enters into thecomposition of the material of the vessel and stirrer), silicic acidH₂SiO₃ being thus formed, which under the conditions of a turbulentsystem is the source of protons:H₂SiO₃→H⁺+HsiO₃ ⁻.

Filtering of the separately protonated flows is carried out using thereverse osmosis technology.

In accordance with the first aspect of the invention, the set object isaccomplished by that in a process for preparing an aqueous-alcoholicbeverage, which comprises preparing semi-finished products and blendingthe semi-finished products with purified rectified ethyl alcohol andconditioned potable water, followed by ripening the blend, separatelyprotonated and filtered alcohol and water are used.

For the protonation of alcohol, 0.1-0.5 wt. % of proton donors strongerthan alcohols is introduced thereinto, for instance, organic orinorganic acids, such as hydrochloric acid, citric acid, ascorbic acid,oxalic acid; for the protonation of water, 0.05-0.2 wt. % of protondonors stronger than water is introduced thereinto, for instance, aninorganic acid, preferably orthophosphoric acid or carbonic acid.

A detailed technology of preparing semi-products of alcoholized juices,fruit juices, infusions and tinctures, aromatic alcohols, ethereal oils,corresponds to the technology disclosed in the above-cited reference“Examination of Beverages”, pp. 63-69, Moscow, 1999.

In accordance with the present invention, the source of semi-productsare various kinds of vegetable stock. For the provision of specifictaste features, so called blending materials are used: sugar, honey,acids (including ascorbic acid and citric acid), colorants, etc.Alcoholized juices are prepared from comminuted stock by squeezing juiceout of it and then preserving the juice with rectified alcohol to astrength of about 26% or with using alcoholized fruit juices, settling,and filtering. Alcoholized fruit juices are prepared by two- andmore-fold steeping of fresh or dried fruit-and-berry stock with anaqueous-alcoholic solution. Alcoholized infusions are produced accordingto a similar technology by steeping lemon or orange peel, herbs, nuts,and the like. One kind of stock or a mixture of various components canbe subjected to extraction, e.g., for preparing balsam infusions. Thetotal duration of the processes is from 4-8 to 10-20 days. First- andsecond-decantation infusions and fruit juices are combined and filtered.

Aromatic alcohols comprising products of distillation with water-alcoholvapors of volatile aromatics from essential oil-bearing plant orfruit-and-berry stock, and also from semi-products based on this stock,are prepared by charging the stock into the distillation still of theapparatus and covering the stock with a 45-60% aqueous-alcoholicsolution, and after short-time steeping distillation is carried out.Aromatic alcohols can be prepared from fruit juices and infusions.

Ethereal oils are extracted with solvents from plant stock, the solventbeing then distilled-off.

Sugar syrup used for preparing a blend has the 65.8% concentration ofdry substances for most distillery products and 73.2% for liqueurs.

The blend is prepared in collecting vessels, the ingredients being fedthereto in a definite sequence according to branch instructions. Theblend is collected, then its physicochemical characteristics are checkedand corrected, if required, by introducing lacking ingredients. For thebeverage bouquet to be formed, its better clarification andstabilization, blends are ripened for 24-72 hours.

The invention will be further disclosed in detail in preferredembodiments thereof, which shall not be used for limiting the claims.Persons skilled in this field of the art will find possible numerousmodifications which may be carried out within the scope of the inventiveconcept and which are also encompassed by the set of claims presentedhereinbelow.

DETAILED DISCLOSURE OF THE INVENTION

It is known to introduce various acids playing the role of flavoringadditives into aqueous-alcoholic solutions used for the preparation ofalcoholic beverages. Such introducing does not take into account thephysicochemical processes which occur in the volume of liquidaqueous-alcoholic solutions and tell on the quality of the finalproduct. Introducing acids in the final step leads to the release offusel oils and other admixtures into the volume of the final product,whereby its physicochemical and organoleptic properties are impaired.

For a detailed disclosure of the invention in accordance with its firstand second aspects, five Examples were carried out, the information onwhich are summarized in Table 1. Examples 1-3 are carried out usingcitric acid as the most preferable proton donor for alcohol in amountsof from 0.1 to 0.5 wt. % and using carbon acid as the proton donor forwater in an amount of 0.05-0.2 wt. %. Said amounts of both donors arealso preferable ones. The alcohol to water ratio is selected such thatthe strength of the obtained aqueous-alcoholic solutions (alcoholconcentration in volume percent) should be from 10 vol. % to 40 vol. %,this corresponding to beverages ranging from low-alcoholic ones tovodkas, though the process may be successfully used to both weaker andstronger beverages.

The processes according to all the presented Examples are carried out inthe following manner: to alcohol and water placed into different(stainless steel) vessels corresponding donors are added with stirringin amounts required for their concentrations to be such as indicated inTable 1. In all the cases 1 kg of the aqueous-alcoholic mixture is takenwithout taking into account the amounts of proton donors. Then forExample 1 the amount of charged alcohol is 333.3 g, the amount ofcharged water is 666.7 g, and nitric acid and carbonic acid are chargedin amounts of 0.333 g (0.1 wt. %) and 0.333 g (0.05 wt. %),respectively. Separate filtering of protonated alcohol and water iscarried out by using sodium-cationization and reverse osmosistechnologies. After that the filtered solutions are blended by addingwater to the alcohol.

Examples 4 and 5, carried out similarly to Examples 1-3 but with the useof other proton donors, support the attaining of stable advantagesoffered by the proposed process in a broad range of alcoholconcentrations: from 4 vol. % to 40 vol. %. The upper limit of 40 vol. %can be accounted for by the fact that the quality characteristics of 40%solutions can be compared with the GOST ratings established for vodkas(40% aqueous-alcoholic solutions).

When more concentrated solutions are used, the quality (purity) effect,compared with conventional aqueous-alcoholic solutions will be higher,because the main quantities of toxic products will be contained in thealcohol.

TABLE 1 Quantity, wt. % Examples in accordance with Rating the inventionControl according to Components 1 2 3 4 5 6 GOST 5964-93 Rectified ethylalcohol “Extra” (GOST 5962-67) Proton donors: citric acid 0.1 0.3 0.5oxalic acid 0.3 hydrochloric acid 0.3 Corrected potable water (GOST P51232-98) and Sanitary Regulations and Sanitary Code 2.1.4.1074-01Proton donors: Carbonic acid 0.05 0.1 0.2 0.15 Orthophosphoric acid 0.1Alcohol:water 40:60 20:80 10:90 4:96 40:60 40:60 40:60 volume ratio (%)Alcohol:water 33.33: 16.21: 7.99: 3.20: 33.33: 33.33: 33.33: weightratio (%) 66.67 83.79 92.01 96.80 66.67 66.67 66.67 Strength, vol. % 4020 10 4 40 40 40 Weight concentration of 2.5 1.6 0.6 0.2 2.8 3.0 3aldehydes on conversion to acetaldehyde in 1 dm³ of anhydrous alcohol,mg Weight concentration of 2.3 1.4 0.4 0.1 1.7 3.0 Not fusel oil onconversion to over mixture of isoamyl and 3.0 isobutyl alcohols (3:1) in1 dm³ of anhydrous alcohol, mg Weight concentration of 21 16 11 0.6 1825 Not esters on conversion to over ethyl acetate in 1 dm³ of 25anhydrous alcohol, mg Volume fraction of methyl 0.027 0.021 0.020 0.0180.027 0.03 Not alcohol on conversion to over anhydrous alcohol, % 0.03Organoleptic Colorless transparent liquids with characteristic aromaevaluation and taste

Listed in Table 1 are also GOST ratings and the data of control Example6 which was carried out without introducing proton donors into alcoholand water separately, but with carrying out adsorption with activecarbon and double filtration—before and after blending water withalcohol (conventional process of preparing aqueous-alcoholic solutions).

All the prepared aqueous-alcoholic solutions were tested in accordancewith GOST 5964-93 with regard to the main characteristics influencingthe organoleptic properties of aqueous-alcoholic solutions. There weredetermined: weight concentrations of aldehydes (the determination wasbased on the reaction of aldehydes with fuchsin sulfurous acid); offusel oil (the analysis was based on the reaction of higher alcoholswith salicylic aldehyde solution in the presence of sulfuric acid); andof esters—products of the reaction of alcohols and acids (titrometricdetermination after their saponification with sodium hydroxidesolution); and also the volume fraction of methyl alcohol (by comparingthe color of typical solutions with the color of the solution beingtested, which color originates in the reaction of methanol oxidation bypotassium permanganate and sulfuric acid).

As is seen from Table 1, separate protonation and filtering of alcoholand water make it possible to improve the quality of preparedaqueous-alcoholic solutions, offering over the conventional technology:

-   -   1.1-1.5-fold lowering of the concentration of fusel oil;    -   1.15-30-fold lowering of the concentration of esters;    -   1.25-30-fold lowering of the proportion of aldehyde.

Data related to the third aspect of the invention (additionalprotonation) are summarized in Table 2.

TABLE 2 Components, parameters of Quantity, wt. % activation process,protonation Rating process, and characteristics Examples according to ofprepared solutions 7 8 9 10 11 GOST 5964-93 Rectified ethyl alcohol 0.10.3 0.5 0.1 0.1 “Extra” (GOST 5962-67) Proton donors: citric acid oxalicacid hydrochloric acid Corrected potable water (GOST P 51232-98) andSani- tary Regulations and Sanitary Code 2.1.4.1074-01 Proton donors:Carbonic acid 0.05 0.1 0.05 Orthophosphoric acid 0.2 Weightalcohol:water ratio %) 33.33: 16.21: 7.99: 33.33: 33.33: 33.33: 66.6783.79 92.01 66.67 66.67 66.67 Additional protonation: stirring time, min3 1 5 3 3 mixer speed, rpm 3000 2000 1000 3000 3000 material of vesselglass porce- glass stn. stn. lain steel steel material of stirrer glassporce- glass stn. lain steel glass Characteristics of prepared solutionsStrength, vol. % 40 20 10 40 40 40 Weight concentration of 1.5 1.0 0.42.4 2.0 3 aldehydes on conversion to acetaldehyde in 1 dm³ of anhydrousalcohol, mg Weight concentration of fusel oil 1.8 0.9 0.3 2.2 2.0 Not onconversion to mixture of over isoamyl and isobutyl alcohols (3:1) 3.0 in1 dm³ of anhydrous alcohol, mg Weight concentration of esters on 14.812.0 9.0 20.0 18.0 Not conversion to ethyl acetate over in 1 dm³ ofanhydrous alcohol, mg 25 Volume fraction of methyl 0.024 0.019 0.0180.011 0.025 Not alcohol on conversion to over anhydrous alcohol, % 0.03Organoleptic evaluation Colorless transparent liquids withcharacteristic aroma and taste

Examples 7-9 illustrate the process in accordance with the invention,i.e., the preparation of aqueous-alcoholic solutions with the use ofvarious (preferable) proton donors for alcohol and water, taken in theclaimed (preferable) ratios, subjected to additional protonation carriedout by intensive intermixing of protonated flows of alcohol and water,directed separately to cylindrical glass or porcelain vessels, usingglass or porcelain stirrers respectively; the intermixing is performedduring different periods of time and with different rotation speeds ofthe stirrers (preferable values of these parameters are presented).Examples 10-11 are control ones: in Example 10 additional protonation iscarried out in a stainless steel vessel with a stirrer from the samematerial; in Example 11 a stainless steel vessel and a stirrer made fromglass are used.

As is seen from Table 2, the proposed process makes it possible toadditionally improve the quality of prepared aqueous-alcoholicsolutions: a comparison of the characteristics of solutions preparedwithout additional protonation (Example 1) and with additionalprotonation (Example 7) shows that additional protonation provides:

-   -   22% lowering of the concentration of fusel oil;    -   30% lowering of the concentration of esters;    -   40% lowering of the proportion of aldehyde.

Additional protonation makes it possible to obtain more structuredsolutions, whereby mild gustatory sensations are provided. This effectis not noted, when separate protonation is performed in an apparatusmanufactured from stainless steel.

In accordance with the fourth aspect thereof, the invention isillustrated by comparative Example 12, in which data are presented onthe composition of the blend and on the characteristics of the productprepared in accordance with the recommendations given in the Collectionof papers “Retseptury Likerno-Vodochnykh Izdelij i Vodok” (Formulas ofDistillery Products and Vodkas), Moscow, 1981 (in Russian), pp. 9-11,311 (control Example 12a) and analogous data obtained in accordance withthe invention (Example 12b): the technology of preparing finishedproducts is identical with the control, but contemplates the use ofpreliminarily protonated and filtered alcohol and water(sodium-cationization or reverse osmosis).

Example 12

a) A 25% strong lemon liqueur is prepared on the basis of an aromaticalcohol extracted from fresh lemon peel (180 kg) with the content ofethereal oil in the stock equal to 4.05 liter. Distillation with a 60%aqueous-alcoholic liquid (90 dal) gave 54 dal of 75% aromatic alcoholwith the content of ethereal oil of 0.56 ml in 100 ml, the total contentof the ethereal oil in the aromatic alcohol being 3 liters.

The composition of blend (in liters per 1000 dal):

Aromatic alcohol from lemon peel, 607.5 containing 3 liters of etherealoil 66% sugar syrup 5156.0 Highest-purity (96.2%) rectified ethyl2125.10 alcohol Softened potable water to make the volume equal to 1000dal.

The total time of preparing liqueurs is from 10 to 28 hours (p. 303).

Physicochemical characteristics of the liqueurs:

Extract 45 g/100 ml Sugar 45 g/100 ml

Organoleptic characteristics: gold-colored liqueur with sweet taste andlemony aroma.

b) The content of the aromatic alcohol derived from lemon peel onconversion to 1 dal in the blend amounts to 0.61 liter.

Aromatic alcohol in the amount of 0.61 liter is obtained, starting from0.122 kg of fresh lemon peel and 1.020 kg of a 60% aqueous-alcoholicsolution of 96.2% ethyl alcohol: the aqueous-alcoholic solution contains483 g of alcohol and 537 g of water. Before the preparation, the ethylalcohol is protonated by adding 0.15 wt. % (0.72 g) of ascorbic acid andfiltered (sodium-cationization and reverse osmosis); water ispreliminarily protonated by adding 0.1 wt. % (0.54 g) of orthophosphoricacid and filtered (sodium-cationization and reverse osmosis).

For bringing the total volume of the blend to 1 dal (10 liters) 2.125liters of 96.2% ethyl alcohol are required, this corresponding to 1.73kg; the required amount of water is 2.065 liters (2.065 kg).

Preliminary protonation of ethyl alcohol before preparing the blend iscarried out by introducing 0.15 wt. % (2.6 g) of ascorbic acid andfiltering (sodium-cationization and reverse osmosis); water ispreliminarily protonated by introducing 0.1 wt. % (2.065 g) oforthophosphoric acid and filtered (sodium-protonation and reverseosmosis).

For preparing 10 liters of a 25% lemon liqueur in accordance with theinvention, a mixture is blended, containing:

Lemon peel aromatic alcohol containing 0.61 liter 3.4 ml of ethereal oil66.% sugar syrup 5.2 liters Ethyl alcohol containing 2.6 g of ascorbic2.125 liters acid Softened potable water containing 2.065 g 2.065 litersof orthophosphoric acid

Total time of preparing the liqueur is 5-7 hours.

Physicochemical characteristics of the liqueur:

Extract 50 g/100 ml Sugar 45 g/100 ml

The liqueur thus produced is characterized by a more saturated color,fine aroma of lemon, and tastes sweet. In its organolepticcharacteristics it excels the known liqueur, because the influence ofharmful admixtures on the taste and aroma of the liqueur is ruled out.

Examples 13-15 illustrate the use of aqueous-alcoholic solutionsprepared in accordance with the proposed process in pharmaceutics andcosmetology, wherein aqueous-alcoholic solutions are widely employed forthe preparation of infusions, tinctures, extracts and variousmedicaments for external use. Said products always contain activeingredients, which basically determine their characteristics.Aqueous-alcoholic solutions therein play mainly the role ofpharmaceutically and cosmetically acceptable media. However,constituting a considerable (main) portion of the products, they alsoproduce a essential effect on the quality of the products as a whole:the use of more pure aqueous-alcoholic solutions containing a smalleramount of toxic admixtures owing to protonation, in all cases of theiruse provides the obtaining of higher-quality products; in the case ofinfusions, tinctures and extracts protonation of the aqueous-alcoholicsolution makes it possible, in addition to improving the quality, toshorten the time of steeping and extraction processes, reducing therebythe production price.

Example 13

a) Control. Preparing a valerian tincture producing sedative andregulatory effect on the cardiovascular system.

Comminuted and dried roots and rhizomes of valerian are wetted in avessel provided with a ground stopper with a sufficient amount of a 60%aqueous-alcoholic solution (prepared on the basis of 96.2% ethylalcohol). 5 hours later the swollen material is tightly stowed in apercolator with the drain valve open, adding such an amount of theaqueous-alcoholic solution that its layer above the surface of thematerial should be 35 mm. The liquid flown from the drain valve ispoured back into the percolator, the drain valve is closed, and thepercolator is allowed to stand for 24 hours. After that the percolationprocess is carried out slowly, so that during 1 minute 20 drops of theliquid should flow out. The percolate is collected and brought to therequired volume with the same solvent. The total consumption of theaqueous-alcoholic solution was 1 kg.

b) By following the above-described procedure, a valerian tincture isprepared, using an aqueous-alcoholic solution prepared from separatelyprotonated and filtered alcohol and water. The amount of alcohol in thesolution is 473 g and the amount of rater is 527 g. The protonation ofalcohol is effected by adding 0.15 wt. % (0.7 g) of ascorbic acid; theprotonation of water is effected by adding 0.1 wt. % (0.53 g) oforthophosphoric acid.

For obtaining the product with an activity analogous to that of thetincture prepared as in Example 13a, but of a higher purity, it provedsufficient to carry out steeping for 12 hours, i.e., the required timeproved to be half that used in the conventional procedure.

Example 14

a) Control. The preparation of a dentifrice water—a means for rinsingout the mouth after cleaning the teeth and food intake, which has notonly hygienic, but also curative and prophylactic properties(strengthening of the gingivae and decreasing gingival hemorrhage.

A vessel with a 2 g batch of propolis is placed on a water bath for 15minutes. Then slowly, during 10 minutes a 0.02 g batch of menthol istransferred thereto, thoroughly intermixing the contents with a glassrod. The mixture is cooled. Then added portion-wise to the vessel withthe mixture of propolis and menthol, while stirring thoroughly, is anaqueous-alcoholic solution containing 31 g of ethyl alcohol of “Extra”grade and 66.96 g of water, and the contents are thoroughly intermixedfor another 40 minutes. The mixture is left to stand for 24 hours.

The dentifrice water thus prepared is a homogeneous transparentlight-brown liquid with a pleasant odor. Clinical experimentalinvestigations have revealed a disinfecting and anti-inflammatory effectof the dentifrice water. This dentifrice water does not produceallergizing or irritating effect.

b) By following a similar procedure, a dentifrice water is prepared froma protonated aqueous-alcoholic solution. The latter is prepared from 31g of ethyl alcohol “Extra” preliminarily protonated with 0.1 wt. % (0.03g) of citric acid and 66.98 g of purified water preliminarily protonatedwith 0.1 wt. % (0.067 g) of carbonic acid. The preliminarily protonatedalcohol and water are additionally protonated by stirring separatelyalcohol and water in cylindrical glass vessels for 3 minutes with thehelp of glass stirrers rotating with the speed of 2000 rpm. After thatfiltering is performed by using sodium-cationization and reverse osmosistechnologies.

The preparation of the dentifrice water analogous in its effectivenessto the dentifrice water according to Example 14a required twice lesstime (12 hours) for letting the mixture stand.

Example 15

a) Control. The preparation of a cosmetic composition (lotion) for facecare, which cleanses the skin and stimulates blood circulation.

A lotion is prepared, containing 3 wt. % (3 g) of natural rose oil, 30wt. % (30 g) of ethyl alcohol “Extra” and 67 wt. % (67 g) of purifiedwater. First, an alcoholic solution of the aromatic ethereal oil isformed with the weight oil/alcohol ratio of 1:8; then to the resultingmixture an aqueous-alcoholic solution is added, comprising the rest ofthe alcohol and all the water. The obtained emulsion is filtered througha polymeric membrane. The obtained filtrate comprises a lotion which hasan odor of rose oil, cleanses, softens and produces tonic effect on theskin.

b) A lotion is prepared by following the above procedure, butpreliminarily alcohol and water are subjected separately to protonation.For the protonation of alcohol 0.3 wt. % (0.09 g) of oxalic acid isused, for the protonation of water 0.1 wt. % (0.067 g) of carbonic acidis used. The lotion thus prepared is characterized by improved softeningproperties owing to deeper penetration of the protonated liquid intoskin integument.

ADVANTAGES OF THE CLAIMED INVENTION

It is known to introduce various acids which play the role of flavoringand flagrance additives into aqueous-alcoholic solutions used forpreparing alcoholic beverages. The acid reacts with the formedaqueous-alcoholic product, wherein the processes of releasing fusel oilsand other harmful admixtures into the volume of liquid have beencompleted. In the proposed process the separation of harmful admixturestakes place due to protonating separately water and alcohol prior to theformation of the aqueous-alcoholic solution, this leading toimprovements in the physicochemical and organoleptic characteristics ofthe final product.

The proposed process not only provides the possibility of preparingalcoholic beverages and pharmaceutical and cosmetic products of improvedquality, but also to shorten the production cycle in the case ofpreparing infusions and tinctures (by as much as two times and more)and, as a consequence, to cut down the product costs. Such considerablepositive effect has become achievable owing to the principally newapproach to the solving the general physicochemical problem of preparingaqueous-alcoholic solutions.

Aqueous-alcoholic solutions prepared in accordance with the proposedprocess may be widely used in alcoholic beverage industry in makinglow-alcohol products; they may find application in pharmacology inmaking preparations in the form of aqueous-alcoholic solutions,infusions, tinctures and extracts, and also in cosmetic industry ascosmetically acceptable media, since the requirements toaqueous-alcoholic solutions to be used for the indicated purposes areanalogous. In all the cases of using protonated aqueous-alcoholicsolutions their main effect—reduced toxicity—is provided.

1. A process for preparing an aqueous-alcoholic solution, comprising thesteps of: a) separate protonation of purified potable water andrectified ethyl alcohol to separately form protonated water andprotonated ethyl alcohol, wherein said protonation of water is effectedwith the help of a first proton donor stronger than water and theprotonation of ethyl alcohol is effected with the help of a secondproton donor stronger than ethyl alcohol; b) separate filtration of theprotonated water and the protonated ethyl alcohol from step (a) to formseparate filtered products consisting of filtered, protonated water andfiltered, protonated ethyl alcohol; and c) forming the aqueous-alcoholicsolution from the filtered products from step (b) by blending thefiltered, protonated ethyl alcohol and the filtered, protonated water;wherein the separate protonation in step (a) is effected with respectiveconcentrations of the first and second proton donors effective toinhibit proton transfer from the rectified ethyl alcohol to the purifiedpotable water after the blending and thereby to reduce an amount ofimpurities in the aqueous-alcoholic solution formed from the filtered,protonated ethyl alcohol and the filtered, protonated water as comparedwith an aqueous-alcoholic solution formed from ethyl alcohol and waterthat has not been subjected to the separate protonation and filtrationin steps (a) and (b).
 2. A process according to claim 1, wherein thesecond acid donor for ethyl alcohol is an organic or inorganic acid thatis added to the ethyl alcohol in step (a) in an amount of 0.1-0.5 wt. %.3. A process according to claim 2, wherein said second acid is selectedfrom the group consisting of hydrochloric acid, citric acid, ascorbicacid or oxalic acid.
 4. A process according to claim 1, which furthercomprises the step of a second protonation, carried out before step (b),wherein the protonated ethyl alcohol and protonated water are directedin separate flows to cylindrical glass or porcelain vessels, andseparately agitating the separate flows with the help of stirrers madefrom glass and porcelain, respectively.
 5. A process according to claim4, wherein said separate agitating is carried out for approximately 1-5minutes.
 6. A process according to claim 4, wherein said separateagitating is carried out with the stirrers rotating with a speed ofapproximately 1000-3000 rpm.
 7. The method according to claim 4, whereinthe amount of impurities in the aqueous-alcoholic solution comprises aweight concentration of aldehydes on conversion to acetaldehyde in 1 dm³of anhydrous alcohol that does not exceed 2.4 mg, a weight concentrationof fusel oil on conversion to a 3:1 mixture of isoamyl and isobutylalcohols in 1 dm³ of anhydrous alcohol that does not exceed 2.2 mg, aweight concentration of esters on conversion to ethyl acetate in 1 dm³of anhydrous alcohol that does not exceed 20 mg, and a volume fractionof methyl alcohol on conversion to anhydrous alcohol that does notexceed 0.025%.
 8. A process according to claim 1, wherein the separateprotonation of the purified potable water comprises adding a first acidto the purified potable water to form a first mixture, and the separateprotonation of the rectified ethyl alcohol comprises adding a secondacid to the rectified ethyl alcohol to form a second mixture.
 9. Aprocess according to claim 8, wherein the first acid is an inorganicacid that is added to the purified potable water in step (a) in anamount of 0.05-0.2 wt. %.
 10. A process according to claim 9, whereinsaid first acid is orthophosphoric acid or carbonic acid.
 11. A processaccording to claim 10, wherein second acid donor for ethyl alcohol is anorganic or inorganic acid that is added to the ethyl alcohol in step (a)in an amount of 0.1-0.5 wt. %.
 12. A process according to claim 11,wherein said second acid donor for ethyl alcohol is selected from thegroup consisting of hydrochloric acid, citric acid, ascorbic acid oroxalic acid.
 13. A process according to claim 11, which furthercomprises the step of a second protonation, carried out before step (b),wherein the protonated ethyl alcohol and protonated water are directedin separate flows to cylindrical glass or porcelain vessels, in whichthe separate flows are agitated with the help of stirrers made fromglass and porcelain, respectively.
 14. A process according to claim 1,wherein the aqueous-alcoholic solution consists of the ethyl alcohol,water and impurities formed after the blending.
 15. The method accordingto claim 1, wherein the amount of impurities in the aqueous-alcoholicsolution comprises a weight concentration of aldehydes on conversion toacetaldehyde in 1 dm³ of anhydrous alcohol that does not exceed 2.8 mg,a weight concentration of fusel oil on conversion to a 3:1 mixture ofisoamyl and isobutyl alcohols in 1 dm³ of anhydrous alcohol that doesnot exceed 2.3 mg, a weight concentration of esters on conversion toethyl acetate in 1 dm³ of anhydrous alcohol that does not exceed 21 mg,and a volume fraction of methyl alcohol on conversion to anhydrousalcohol that does not exceed 0.027%.
 16. The process according to claim1, wherein the process consists of steps (a), (b) and (c).
 17. A processfor preparing an alcoholic beverage comprising the steps of: (a)preparing the aqueous-alcoholic solution according to the process ofclaim 1; and (b) blending the aqueous-alcoholic solution with othercomponents to form the alcoholic beverage.